Almond Blueberry Financiers/friands made with Hearthy Foods' almond flour 🌼by Asma Baig
A cup of Tea and an almond tea cookie will solve everything- Princess Diana
Tea Cookies are almost as synonymous with afternoon tea as the beverage itself. Here is a recipe from the chefs of the award-winning Hearthy flour team.
Almond Tea Cookies
12 tablespoons (170g) unsalted butter, cold
1 1/3 cups (128g) Hearthy almond flour
1/2 cup (57g) Hearthy Cassava Flour
1 3/4 cups (198g) confectioners' sugar, plus extra for dusting
1/2 teaspoon salt
5 large egg whites, at room temperature
2 tablespoons (43g) honey
1 teaspoon almond extract
fresh berries, Jammy Bits, or jam
Preheat the oven to 350°F. Lightly grease the cups of a mini-muffin pan.
Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.
Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
Mix in the egg whites, honey, almond extract, and browned butter.
Scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). Top each cake with a fresh berry or two (or a sprinkle of Jammy Bits, or a dollop of jam).
Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.
Remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.
Repeat with the remaining batter.
Yield: 26 to 30 tea cakes.